Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice

Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperatur...
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Autor*in:	Vishnuvardhan Sidlagatta [verfasserIn] Satyanarayana Veera Venkata Chilukuri [verfasserIn] Bhaskara Rao Devana [verfasserIn] Smith Daniel Dasi [verfasserIn] Lakshmipathy Rangaswamy [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	sweet orange spray drying process yield moisture content vitamin C content Hausner’s ratio Carr index solubility time water solubility index water absorption index ( 3-10)

Übergeordnetes Werk:	In: Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar), 2004, 63(2020)
Übergeordnetes Werk:	volume:63 ; year:2020

Links:	Link aufrufen Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/1678-4324-2020190538

Katalog-ID:	DOAJ019293216

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520			\|a Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin.
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650		4	\|a Hausner’s ratio
650		4	\|a Carr index
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allfields	10.1590/1678-4324-2020190538 doi (DE-627)DOAJ019293216 (DE-599)DOAJ67691bc392274c2cae2770b2a799b239 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Vishnuvardhan Sidlagatta verfasserin aut Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin. sweet orange spray drying process yield moisture content vitamin C content Hausner’s ratio Carr index solubility time water solubility index water absorption index ( 3-10) Biotechnology Satyanarayana Veera Venkata Chilukuri verfasserin aut Bhaskara Rao Devana verfasserin aut Smith Daniel Dasi verfasserin aut Lakshmipathy Rangaswamy verfasserin aut In Brazilian Archives of Biology and Technology Instituto de Tecnologia do Paraná (Tecpar), 2004 63(2020) (DE-627)372352324 (DE-600)2122231-9 16784324 nnns volume:63 year:2020 https://doi.org/10.1590/1678-4324-2020190538 kostenfrei https://doaj.org/article/67691bc392274c2cae2770b2a799b239 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100511&tlng=en kostenfrei http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20190538.pdf kostenfrei https://doaj.org/toc/1678-4324 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 63 2020
spelling	10.1590/1678-4324-2020190538 doi (DE-627)DOAJ019293216 (DE-599)DOAJ67691bc392274c2cae2770b2a799b239 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Vishnuvardhan Sidlagatta verfasserin aut Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin. sweet orange spray drying process yield moisture content vitamin C content Hausner’s ratio Carr index solubility time water solubility index water absorption index ( 3-10) Biotechnology Satyanarayana Veera Venkata Chilukuri verfasserin aut Bhaskara Rao Devana verfasserin aut Smith Daniel Dasi verfasserin aut Lakshmipathy Rangaswamy verfasserin aut In Brazilian Archives of Biology and Technology Instituto de Tecnologia do Paraná (Tecpar), 2004 63(2020) (DE-627)372352324 (DE-600)2122231-9 16784324 nnns volume:63 year:2020 https://doi.org/10.1590/1678-4324-2020190538 kostenfrei https://doaj.org/article/67691bc392274c2cae2770b2a799b239 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100511&tlng=en kostenfrei http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20190538.pdf kostenfrei https://doaj.org/toc/1678-4324 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 63 2020
allfields_unstemmed	10.1590/1678-4324-2020190538 doi (DE-627)DOAJ019293216 (DE-599)DOAJ67691bc392274c2cae2770b2a799b239 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Vishnuvardhan Sidlagatta verfasserin aut Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin. sweet orange spray drying process yield moisture content vitamin C content Hausner’s ratio Carr index solubility time water solubility index water absorption index ( 3-10) Biotechnology Satyanarayana Veera Venkata Chilukuri verfasserin aut Bhaskara Rao Devana verfasserin aut Smith Daniel Dasi verfasserin aut Lakshmipathy Rangaswamy verfasserin aut In Brazilian Archives of Biology and Technology Instituto de Tecnologia do Paraná (Tecpar), 2004 63(2020) (DE-627)372352324 (DE-600)2122231-9 16784324 nnns volume:63 year:2020 https://doi.org/10.1590/1678-4324-2020190538 kostenfrei https://doaj.org/article/67691bc392274c2cae2770b2a799b239 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100511&tlng=en kostenfrei http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20190538.pdf kostenfrei https://doaj.org/toc/1678-4324 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 63 2020
allfieldsGer	10.1590/1678-4324-2020190538 doi (DE-627)DOAJ019293216 (DE-599)DOAJ67691bc392274c2cae2770b2a799b239 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Vishnuvardhan Sidlagatta verfasserin aut Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin. sweet orange spray drying process yield moisture content vitamin C content Hausner’s ratio Carr index solubility time water solubility index water absorption index ( 3-10) Biotechnology Satyanarayana Veera Venkata Chilukuri verfasserin aut Bhaskara Rao Devana verfasserin aut Smith Daniel Dasi verfasserin aut Lakshmipathy Rangaswamy verfasserin aut In Brazilian Archives of Biology and Technology Instituto de Tecnologia do Paraná (Tecpar), 2004 63(2020) (DE-627)372352324 (DE-600)2122231-9 16784324 nnns volume:63 year:2020 https://doi.org/10.1590/1678-4324-2020190538 kostenfrei https://doaj.org/article/67691bc392274c2cae2770b2a799b239 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100511&tlng=en kostenfrei http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20190538.pdf kostenfrei https://doaj.org/toc/1678-4324 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 63 2020
allfieldsSound	10.1590/1678-4324-2020190538 doi (DE-627)DOAJ019293216 (DE-599)DOAJ67691bc392274c2cae2770b2a799b239 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Vishnuvardhan Sidlagatta verfasserin aut Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin. sweet orange spray drying process yield moisture content vitamin C content Hausner’s ratio Carr index solubility time water solubility index water absorption index ( 3-10) Biotechnology Satyanarayana Veera Venkata Chilukuri verfasserin aut Bhaskara Rao Devana verfasserin aut Smith Daniel Dasi verfasserin aut Lakshmipathy Rangaswamy verfasserin aut In Brazilian Archives of Biology and Technology Instituto de Tecnologia do Paraná (Tecpar), 2004 63(2020) (DE-627)372352324 (DE-600)2122231-9 16784324 nnns volume:63 year:2020 https://doi.org/10.1590/1678-4324-2020190538 kostenfrei https://doaj.org/article/67691bc392274c2cae2770b2a799b239 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100511&tlng=en kostenfrei http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20190538.pdf kostenfrei https://doaj.org/toc/1678-4324 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 63 2020
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authorswithroles_txt_mv	Vishnuvardhan Sidlagatta @@aut@@ Satyanarayana Veera Venkata Chilukuri @@aut@@ Bhaskara Rao Devana @@aut@@ Smith Daniel Dasi @@aut@@ Lakshmipathy Rangaswamy @@aut@@
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callnumber-first	T - Technology
author	Vishnuvardhan Sidlagatta
spellingShingle	Vishnuvardhan Sidlagatta misc TP248.13-248.65 misc sweet orange misc spray drying misc process yield misc moisture content misc vitamin C content misc Hausner’s ratio misc Carr index misc solubility time misc water solubility index misc water absorption index ( 3-10) misc Biotechnology Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice
authorStr	Vishnuvardhan Sidlagatta
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issn	16784324
topic_title	TP248.13-248.65 Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice sweet orange spray drying process yield moisture content vitamin C content Hausner’s ratio Carr index solubility time water solubility index water absorption index ( 3-10)
topic	misc TP248.13-248.65 misc sweet orange misc spray drying misc process yield misc moisture content misc vitamin C content misc Hausner’s ratio misc Carr index misc solubility time misc water solubility index misc water absorption index ( 3-10) misc Biotechnology
topic_unstemmed	misc TP248.13-248.65 misc sweet orange misc spray drying misc process yield misc moisture content misc vitamin C content misc Hausner’s ratio misc Carr index misc solubility time misc water solubility index misc water absorption index ( 3-10) misc Biotechnology
topic_browse	misc TP248.13-248.65 misc sweet orange misc spray drying misc process yield misc moisture content misc vitamin C content misc Hausner’s ratio misc Carr index misc solubility time misc water solubility index misc water absorption index ( 3-10) misc Biotechnology
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title	Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice
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title_full	Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice
author_sort	Vishnuvardhan Sidlagatta
journal	Brazilian Archives of Biology and Technology
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author_browse	Vishnuvardhan Sidlagatta Satyanarayana Veera Venkata Chilukuri Bhaskara Rao Devana Smith Daniel Dasi Lakshmipathy Rangaswamy
container_volume	63
class	TP248.13-248.65
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author-letter	Vishnuvardhan Sidlagatta
doi_str_mv	10.1590/1678-4324-2020190538
author2-role	verfasserin
title_sort	effect of maltodextrin concentration and inlet air temperature on properties of spray dried powder from reverse osmosis concentrated sweet orange juice
callnumber	TP248.13-248.65
title_auth	Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice
abstract	Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin.
abstractGer	Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin.
abstract_unstemmed	Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as “possible” and “fair” in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin.
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title_short	Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice
url	https://doi.org/10.1590/1678-4324-2020190538 https://doaj.org/article/67691bc392274c2cae2770b2a799b239 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100511&tlng=en http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20190538.pdf https://doaj.org/toc/1678-4324
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author2	Satyanarayana Veera Venkata Chilukuri Bhaskara Rao Devana Smith Daniel Dasi Lakshmipathy Rangaswamy
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up_date	2024-07-03T22:49:45.121Z
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Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice

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